Katachi amti - thin spicy dal made from the strained stock of cooked chana dal/bengal gram. Katachi amti is usually served with puran poli but also can be served with steamed rice.
Course: side dish
Cuisine: indian, maharashtrian
Servings: 3to 4
Author: Dassana Amit
strained stock (broth)from cooking about 1 cup chana dal (bengal gram) + 3 cups water
½cupwateror more to be added, if required
reserve about 2 tablespoon of the cooked dal
5 to 6curry leaves(kadi patta)
1teaspoonkashmiri chilli powderor red chili powder
1teaspoongoda masalaor ½ teaspoon garam masala powder
1tablespoonchopped coriander leaves(dhania patta)
1 to 2teaspoonfresh coconutor desiccated coconut (optional)
salt as required
cooking chana dal for katachi amti
Rinse the chana dal first very well in water. Soak the chana dal for 1 to 2 hours and then drain the water.
In a pressure cooker, cook the chana dal for 6 to 7 whistles. If you soak the chana dal, the cooking time will be reduced. Once the pressure settles down on its own, strain the cooked dal. The dal has to be strained well.
Use the the stock to make the katachi amti. Also reserve about 2 tbsp of the cooked chana dal. The remaining chana dal can be used to make the Puran poli stuffing.
making katachi amti
In a pan heat oil. First crackle the mustard seeds.
Then add the cumin seeds and saute till they change color and are fragrant.
Then add the curry leaves, turmeric powder, chilli powder and asafoetida.
Stir and add chopped tomatoes. Saute till the tomatoes soften.
Add the 2 tablespoon chana dal and the stock. You can add more water if required.
Season with salt, chopped coriander leaves and add the goda masala.
Stir well and let the katachi amti come to a boil. If adding coconut, then you can add now.
Lower the flame and then simmer amti for some minutes, about 5 to 7 minutes.
Serve katachi amti with puran poli or steamed rice.